As we start the new year I though a salad would be appropriate. This salad was shared at the summer picnic last year. It may sound too healthy but it was yummy. Sorry, I don't remember who shared this recipe. 

Twelve Superfoods Salad

25min · Vegetarian, Gluten free · 4 servings

This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.

Ingredients

Produce

• 1 2 bunch curly kale (about 4 to 5 cups)
• 1/2 cup Blueberries, fresh
• 1/2 cup Cherries, dried
• 1/2 cup Edamame, frozen
• 1 Garlic clove
• 1/2 cup Grapes, red

Pasta & Grains

• 1/2 cup Quinoa, dry

Baking & Spices

• 1 tsp Granulated sugar
• 1/4 tsp Pepper
• 1/2 tsp Salt

Oils & Vinegars

• 2 tbsp Olive oil

Nuts & Seeds

• 1/4 cup Sunflower seeds
• 1/4 cup Walnuts

Drinks

• 1/4 cup Orange juice

Dairy

• 1/3 cup Feta
• 1 heaping tbsp Greek yogurt

INSTRUCTIONS

1.    Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.

2.    Cook edamame according to package directions. Drain and add to the bowl.

3.    To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.

4.    To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.

5.    Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

6.    Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.